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So just a quick update, I cracked another one just now after two days in the fridge and the yeast taste is gone! Opening the cap gave the expected "pffft" sound, which I didn't get yesterday. Bubbles are smaller (but still not quite as small as I'd like) but it's actually pretty good now! Not...

That was one heck of a thread and this is super interesting! "Brulosophy added 19 ml of 88% Lactic Acid to a 5 gallon batch, and as a consequence they mashed it at pH 4.45, and did so side by side with an identical batch that did not get any added lactic acid, and was mashed at pH 5.30, and in...

Not wasting time at all--the more the merrier! Should have been about 5-7ml or so of lactic acid that made it into the beer.

That's interesting. My water profile wasn't too fancy, again I started with bottled spring water and added 5g of Calcium Chloride and 1.5g of Gypsum. According to Brunwater I was at 120 Ca, 45 Sulfate and 169 Chloride. I used 3.5ml of Lactic Acid in the Mash (5 Gallons) for a Mash PH of 5.26...

That actually reminds me of one of the characteristics of quite a few bottled porters I’ve had in the past that I have never really liked b/c of bigger bubbles (mouth-feel, mostly) but often-times a little bit of an acidic/sour aftertaste also…. Not too dissimilar to what I’m experiencing now...

Are you thinking the “big C02 Bubbles” are funk related, I.e. lactic acid-ish bacteria contamination? I.e. if the beer is yeasty tasting, are big bubbles a common warning sign? Or if I just let the bottles sit for another two weeks maybe it will all go way?

For this batch I used bottled crystal geyser spring water and used the profile from their website to adjust the Brunwater profile to a “NEIPA” style with Chloride to Sulfate of about 3:1. I did mess up the sparge water at first by adding too much lactic acid, but I discovered it before the...

That’s interesting. So I’ve been making Sourdough bread (and starter) for over 2 years now. I‘m pretty attuned to what yeast “smells like” but haven’t really tasted it raw. I’d say the prominent taste up front from the beer is what my Sourdough starter *smells like*, if that makes sense? The...

Hi everyone! I brewed extract kits back in college but recently made the jump to all-grain. I went for "We Like Space" from morebeer, a double Hazy IPA. Mine wound up more like a single b/c I missed my original gravity, so I'm sitting at around 7% rather than 8+. Fermented with Cellar...